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Potato and Chicken Bake

Indulge in the cozy comfort of Potato and Chicken Bake, a dish that beautifully marries tender chicken with creamy potatoes and savory mushrooms, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

For the base
  • 6 pieces boiled potatoes (about 1.3 lbs) Boil the potatoes in their skins in salted water until tender.
  • 250 g chicken fillet (thighs) (about 0.55 lbs) Fry until golden brown.
  • 1 piece onion Finely chopped.
  • 250 g champignon mushrooms (about 0.55 lbs) Cut into pieces and fry until the liquid evaporates.
  • Salt To taste.
  • Black pepper To taste.
  • 100 g hard cheese (about 3.5 oz) Grated for topping.
  • 3 pieces eggs Mixed with sour cream.
  • 4 tbsp sour cream Mixed with eggs.
  • Oil For frying.

Method
 

Preparation
  1. Boil the potatoes in their skins in salted water until tender. Then peel and mash them.
  2. Line a 26 cm (10 in) diameter baking dish with parchment paper, spread the mashed potatoes on the bottom, and tamp them down to form sides.
Cooking
  1. Fry the chicken fillet in oil until golden brown, adding salt and pepper. Cut into cubes and place in the baking dish.
  2. Cut the mushrooms into pieces and fry until the liquid evaporates. Add finely chopped onion and fry for a few minutes before adding to the baking dish.
Assembly and Baking
  1. Mix eggs, sour cream, salt, and pepper in a bowl. Pour the mixture into the mold and sprinkle with grated cheese.
  2. Bake in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for 25 minutes.
  3. Decorate with greens before serving.

Notes

To serve, cut into generous portions and place each slice on individual plates. This dish pairs beautifully with a fresh garden salad or steamed vegetables.